Sweet Red Pepper Jelly

Pepper jelly is a great appetizer and we love it on crackers with cream cheese. I often make spicy versions like Habanero Jelly and Jalapeno Jelly. Not everyone in the family likes the heat, so this sweet red pepper jelly is nice and mild.

Sweet Red Pepper Jelly-2

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5 from 3 votes

Sweet Red Pepper Jelly

Author Steve Cylka


  • 4 red sweet peppers , cored and seeded
  • 3 tbsp pectin crystals
  • cup white or cider vinegar
  • ½ tsp butter or margarine
  • 3⅓ cups sugar


  • Place all the peppers in a food processor and pulse until chopped finely.
  • Transfer the chopped peppers to a large pot with the remaining ingredients.
  • Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
  • Skim any foam which accumulates at the top and remove from stove element.
  • While the jelly is still hot, ladle it into hot jars, leaving a ¼ inch headspace.
  • Screw on lids and process in a boiling water bath for 10 minutes.


If using the FreshTECH, use the instructions here in place of steps 2-4.
Sprinkle pectin evenly bottom of the pot fitted with the stirrer. Add peppers, vinegar and butter on top of the pectin. Press the Jelly button and press the – (minus) button, until the time reads 23 minutes. Press enter to start the machine. Wait 4 minutes for the machine to beep. Add the sugar and cover with the lid.

Sweet Red Pepper Jelly


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Another jelly winner… amazing. 🙂

  2. Hello from Iowa 🙂 This red jelly looks wonderful! Where did get the cute jars ?

  3. I’m going to try making this today but instead of sugar I’m going to try Xylitol with no sugar pectin…a diabetic version. Wish me luck!

    • I’d love to know how it turned out 🙂

    • Please post how it turns out , l am diabetic as is most of my relatives and most of us love pepper jelly. I made this receipe and it is good. Only thing would like to see is approximately how many cups do the puried peppers yield and how many jars it makes?! If anyone has an idea would appreciate it.

    • How did it turn out? I am on a low carb diet and would love to know how the xylitol or erythitol in it turned out. I used no sugar pectin but same amount of sugar.

    • Kristin Chisholm

      I used Erythritol and it came out perfect and for those who like it a bit spicy, I just added 2 tablespoons of sirracha to the jar first and then added the jelly. Both versions were excellent. Mix the jelly with done host cheese and it makes the perfect dip for crackers, pretzels and all veggies! Everyone loves this dip! Enjoy!

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